With any recipe that calls for cheese, such as Italian food, it's best to leave it rest for 10-15 minutes before serving so that the serving doesn't fall apart and give the hot cheese time to conjeal.  Enjoy!! Cheryl

  • 3 1/2 cups ricotta
  • 1 1/4 cup grated Pecorino Romano
  • 2 eggs slightly beaten
  • 1/2 teaspoon ground black pepper
  • 12 manicotti pasta crepes, homemade or store bought
  • 1 cup shredded mozzarella
  • 1 quart marinara sauce or tomato meat sauce,

 

  • Preheat oven to 350 degrees.
  • In a medium bowl combine the ricotta, 1 cup of the grated cheese, eggs, and pepper.
  • Fill each crepe with approximately 1/4 cup of the cheese mixture centering it in a straight line down the middle.
  • Top with the shredded mozzarella.
  • Take one end of the crepe and fold over the cheese filling. Then take the other end and pulling slightly, fold over in a wrapping motion overlapping the stuffed portion of the crepe.
  • Repeat until all 12 crepes are filled.
  • Spread one cup of the sauce in the bottom of a large baking pan that has been sprayed with a non-stick cooking spray.
  • Place the filled manicotti in the pan, seam down, side-by-side. Do not overlap, and do not layer them.
  • Spoon the remaining sauce over the manicotti. Be sure to cover all the pasta.
  • Sprinkle with the remaining grated cheese.
  • Cover with foil and bake at 350 degrees for approximately 30 minutes or until the sauce is hot and bubbling.